Ricotta Cake

This, will make you think you hear the angels sing when you eat this. It is so yummy. I have made this twice and, believe me, there weren’t even crumbs left. It is also called a Sicilian Cassata.


  • 2 lbs. fresh ricotta, whole milk *
  • 2 cups icing sugar, sifted
  • 1 tsp. vanilla
  • 1/4 tsp. cinnamon
  • 1/2 cup dark chocolate wafers, chopped
  • 1 cup candied gumdrops (ones for baking)
  • 1 10 inch sponge cake (homemade is best-store bought barely okay)

Place the ricotta in a fine mesh sieve and set over a bowl. Place in the refrigerator overnight to allow excess moisture to drain out.

In your mixer with a paddle attachment, place the ricotta and beat until smooth. Mix the now drained and beaten ricotta with 1 cup of the powdered sugar, vanilla, cinnamon, chocolate and gumdrops. Set aside.

Lightly oil a 10 inch springform pan. Slice the sponge cake very thinly so that the pan may be lined with an even layer. Line the sides and bottom of the pan with the sponge cake. Pour the ricotta filling into the pan. Place the final layer of cake over the filling. This now creates the bottom of the cassata.  For now, refrigerate overnight to firm up the filling.

Invert onto a wide platter. Remove the springform sides and bottom. Now cover with the remaining icing sugar (it should be like a heavy snow). Slice thinly and serve.


* the dry ricotta style would not be the right one to use.


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